Sunday 25 December 2011

white chocolate and raspberry brownies


The joy of giving sweet treats :: a lovely sweet start to Christmas!

On Christmas Eve two Irish girls knocked on my door in need of some weighing scales to make white chocolate and raspberry brownies for their Christmas Day celebrations.

When returned the scales it was filled with three delicious brownies!

White chocolate and raspberry brownies


150g butter, chopped
200g dark eating chocolate, chopped
1 cup (220g) caster sugar
2 teaspoons vanilla extract
3 eggs, beaten lightly
½ cup (75g) plain flour
½ cup (75g) self-raising flour
100g white eating chocolate, chopped
150g frozen raspberries

Method: Preheat the oven to moderate (180°C/160°C fan-forced). Grease a deep 19cm square cake pan, line base and two opposite sides with baking paper.

Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.
Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.
Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm.

Cool in pan. Turn out; cut into squares.

Tagged with , , , and
Posted in Uncategorized with
No Comments »

Sunday 25 December 2011

Cranberry Almonds Streusel cake


An awesome cranberry almond streusel cake from Sabra Krock at Sweet Paul.

The cranberries makes this cake so moist and amazing.

Cranberry Almonds Streusel cake {Serves 8}

2 1/2 cups plain flour
2 teaspoons baking powder
1 stick salted butter, softened
1 cup sugar
3 large eggs
1/2 teaspoon vanilla exstract
1/4 teaspoon almond exstract
1 1/2 cups sour cream
2 cups fresh cranberries
3 tablespoons sugar

1/2 cup light brown sugar
1 1/2 cups plain flour
1 1/2 stick salted butter, softened

Preheat oven to 350.
In a medium bowl mix together flour and baking powder. Butter a 9 inch square or round baking pan.
Cream butter and sugar until light. Add the eggs, one at a time, stir well. Add vanilla, almond extract, sour cream and the flour mixture. Beat until combined.

In a small bowl toss the cranberries with sugar. Fold them into the batter. Spoon the batter into the cake tin.

In a small bowl work together sugar, flour and butter until crumbly. Sprinkle crumbles on top of cake.
Bake until golden brown, about 50 to 60 min. Dust with confectioner’s sugar before serving.

These ingredients are available in many groceries and health food stores online.

{Image & source: Sweet Paul}

Sabra Krock is a photographer, food stylist and stylist who is on the Sweet Paul team.  Check out her work here and her blog is here.

Tagged with , and
Posted in Uncategorized with
No Comments »

Saturday 24 December 2011

Festive holiday cake


Sweet Paul’s “Go to Holiday Cake” ~ simple to make and tastes great!

Serve it as it is, or with some frosting and a few cookie stars;

or some whipped cream and berries; or

hot chocolate fudge and vanilla ice cream.

Go to Holiday Cake (makes one loaf/cake)

1 1/2 stick butter, soft
1 cup sugar
3 eggs
1 1/2 cup plain flour
1 teaspoon baking powder
1 teaspoon vanilla essence
confectioners sugar
shredded coconut
a few star cookies

Preheat oven to 375F. Grease a loaf tin.

Beat butter and sugar until light and airy. Add the eggs, one at a time. Stir well. Stir in flour, baking powder and vanilla. When you have a smooth batter pour it into the loaf pan. Bake until firm to the touch, about 1 hour. Cool on a wire rack.

Stir confectioners sugar and water to a smooth and thick glaze. Remove from pan and decorate with glaze, coconut and star cookies.

{Source: Sweet Paul +  photos by Ellen Silverman}

Tagged with , and
Posted in Uncategorized with
No Comments »

Saturday 25 December 2010

Beginning Christmas Day


Having enjoyed a wonderful Christmas Eve evening shared with good friends,

Christmas Day began, with greetings and breakfast.

Tagged with , and
Posted in Uncategorized with
No Comments »

Monday 13 December 2010

Christmas Carousel Countdown {12 days}


    Joyeux Noël Marie Antoinette.

    This moist and aromatic coconut cake looks so festive and pretty decorated with a sugar snowflake cookie.

    Coconut cake
    Makes 4 small cakes or 1 large
    Serves 8

    100 g butter, melted
    1/3 cup sugar
    1 cup plain flour
    1/2 teaspoon baking powder
    1/2 cup full fat coconut milk
    1/4 cup milk
    1 teaspoon vanilla
    1/4 cup shaved coconut

    Preheat oven to 180C, 350F.
    Mix together butter, sugar, flour, baking powder, coconut milk, milk, vanilla and shaved coconut in a baking bowl.
    Divide the mixture between 4 small greased bunt pans or 1 large.
    Bake for about 18 minutes, or until set and golden.
    About 40-45 minutes for a large one.

    Cool. Turn upside down and serve with a sugar cookie star on top and a little powder sugar dusting.

    {Images by Alexandra Grablewski and recipe via Sweet Paul}

    Tagged with , , and
    Posted in Uncategorized with
    No Comments »